Step-by-Step Guide to Make Ultimate Halloween themed Chocolate cake (pops)

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Before you jump to Halloween themed Chocolate cake (pops) recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn't Have To Be Difficult.

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As you can see, it's not at all difficult to start integrating healthy eating into your daily lifestyle.

We hope you got insight from reading it, now let's go back to halloween themed chocolate cake (pops) recipe. To make halloween themed chocolate cake (pops) you need 19 ingredients and 19 steps. Here is how you do that.

The ingredients needed to cook Halloween themed Chocolate cake (pops):

1. You need 2 of eggs.
2. You need 50 gms of unsalted butter.
3. Prepare 150 gms of Sugar (powdered).
4. You need 1 tsp of Coffee mixed with 2 tbsps warm water.
5. Get 1/2 cup of buttermilk (homemade or store bought).
6. Take 1 tsp of Vanilla extract/ essence.
7. Get 125 gms of maida / all-purpose flour.
8. Provide 50 gms of cocoa powder.
9. Provide 1.5 tsp of baking powder.
10. Use 1/2 tsp of baking soda.
11. Use 1/4 tsp of salt.
12. You need of Chocolate ganache.
13. You need 300 gms of Amul Orange chocolate/ 55% Amul chocolate(any good one)*.
14. Get 200 gms of Amul fresh cream or any brand.
15. Provide of Note: *you can use good chocochips too.
16. Take of For decorating.
17. Get of Colourful fondants- white, orange,black etc.
18. Use of Food color gel.
19. Use of Some toothpick, paint brush, Rolling pin, board, knife etc.

Steps to make Halloween themed Chocolate cake (pops):

1. After collecting all the ingredients. Prepare a 7"-8" round cake pan / tin by greasing with butter, placing a parchment/ butterpaper at the bottom(grease that too) and sprinkle the tin with flour, throw away the excess flour by tapping it upside down..
2. Mix coffee with warm water and let it come to room temperature. Shift the dry ingredients- flour, cocoa powder, baking powder and soda, salt through a sieve in a separate bowl. Preheat the oven at 180 °C or if you are doing #nooven baking heat the vessel on the gastop (I have used salt,which I am reusing and an iron sizzler plate at the bottom of the vessel)..
3. Mix all the dry ingredients well after shifting so that it is mixed thoroughly. In another bowl, take butter and sugar and mix it well using an electric hand blender. When it becomes light and fluffy, add the eggs one by one and blend well..
4. Then add the buttermilk, mix well..
5. Now add the vanilla extract and coffee and mix well, the mixture may look curdled up but don't worry.(Scrap the bowls as and when required with a silicon spatula)..
6. Now mix, fold in the shifted dry ingredients in 2 or 3 parts and form a smooth batter without any lumps..
7. Pour in the prepared cake tin/ pan, level and tap it for 4-5 times on the kitchen counter top to get rid of the big air bubbles and bake it in a preheated oven at 180°c or a preheated thick bottom vessel on a gastop on high flame for about 30-40 minutes or until the skewer inserted in the centre of the cake comes out clean..
8. Once baked let the cake be in the cake pan for 10-15 minutes, then take it out on a cooling rack/ or anything you have, which has perforation.....like I have used (due to my movement half my kitchen items and electric oven are not yet unpacked😀) and let it completely come to room temperature. Then wrap it with cling film and keep it in the fridge to chill before you add ganache to it..
9. Chop the chocolate so that it melts easily. Heat the fresh cream for about 2 mins or till it is hot..
10. Now add the chopped chocolate or chocochips and cover and let it rest for about 5 minutes then with a fork/ spoon / silicon spatula mix them till it forms a smooth mixture..... your chocolate ganache is ready....let it come to room temperature.(No need to rest the ganache for this recipe)..
11. In the meantime, take out the chilled cake and crumble it and add the prepared chocolate ganache and mix well and form a dough..
12. Now with form any desired shape as you want with the help of your hands and chill in the fridge before covering it with fondant or chocolate (if make chocolate coated cake pops) at least for two hours or more..
13. Take some colorful fondants, cornflour for dusting,little water to stick fondant part whenever required, edible food color, toothpick, cutter, rolling pin, chopping board etc and decorate your cake pops the way you like. It took me nearly 4 hours to finish of the cake pops in various designs- pumpkin, skeleton head, ghost, eyes, spider, fingers, brain and eye balls. I used Edible gel red colour to paint and tomato ketchup for the brain as I didn't have jam at home 😀. Work in an AC room..
14. Could not all the making picture as hand was messed up..
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17. Happy Halloween!!!!!.
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Halloween cake pops are so much fun to make, and look great on the table. When coating the cake pops in the melted chocolate, try not to touch them on to the sides of the bowl, or shake them too vigorously, otherwise the cake pop might fall off the stick. This deep, dark chocolate cake is the perfect canvas for a spooky holiday dessert. Top it with a spider web or a mummy made from melted and stretched marshmallows. It's scary how adorable these festive Halloween cake pops are!

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